Blog - Sweet Life

Cranberry Mole

Cranberry mole is made by combining cranberries, chiles, tortillas, spices, and chocolate to create a thick, rich, and creamy sauce. Serve it as a main course over turkey legs, chicken, or with enchiladas, tacos, and seafood. Mole for the holidays is always a good idea. My cranberry mole is hearty, cozy, and perfect for the holidays. Last year I shared mole braised brisket and it was a HIT! If you’ve never tried mole at home before. I’m here to tell you this is the year you should give it a try. My cranberry mole is a tasty fusion… Read More

Torticas de Morón

Torticas de Morón a crumbly cookie made with a hint of lime and vanilla which hails from Cuba. Easy to make torticas de morón have a shortbread like texture, sliced and baked until golden then dusted with powdered sugar. Serve with café for an afternoon treat. Torticas de Morón are Cuban shortbread cookies. They originated in the town of Morón in Cuba which is how they got their name. Traditionally, these cookies are made with lard or vegetable shortening, lime, and rum. The shortening is essential here, and traditional to the recipe. Dusted with powdered sugar, serve them with… Read More

El Muerto Cocktail

The El Muerto cocktail is a nod to the legendary El Muerto that haunts the South Texas brush country made of bourbon, nopal honey syrup and lemon juice. If you are a fan of local Texas legends, then it’s likely you have heard the story of El Muerto that haunts the South Texas brush country. The El Muerto cocktail is a nod to this local Texas tale. A twist on the whiskey sour made of bourbon, nopal honey syrup and lemon juice. In 1850, a man known simply as Vidal was busy rustling cattle all over South Texas, and… Read More

The Donkey Lady Cocktail

The Donkey Lady Cocktail is a nod to the legendary Donkey Lady that haunts San Antonio. Made of gin, lemon juice, simple syrup topped with sparkling wine and dry ice. If you are a fan of local Texas legends, then it’s likely you have heard the story of The Donkey Lady that haunts the San Antiono bridge. The Donkey Lady cocktail is a nod to this local Texas tale. A twist on the French 75 made with Empress 1908 Gin, fresh lemon juice, simple syrup and topped with sparkling wine and dry ice. The end results are a perfectly… Read More

Reganadas

Reganadas cookies are baked during the Day of the Dead season in Mexico. From the region of San Luis Potosi Mexico reganadas are lightly sweetened crumbly shortbread cookie. Warm from the oven they are rolled in cinnamon sugar. My Abuelita enjoyed baking. She always invited me into the kitchen to help her bake, and I truly cherish these memories. When Day of the Dead seasons begins, I always try to find a recipe that I know she would love loved baking. Reganadas cookies are lightly sweetened, crumbly shortbread-like cookies that are perfect for a light after dinner dessert or… Read More

Pear Dulce de Leche Empanadas

Pear Dulce de Leche Empanadas are the ultimate fall dessert. Juicy pears simmered in brown sugar, cinnamon, lemon juice and nutmeg wrapped in a flaky dough and baked until golden brown. Dusted with powdered sugar and drizzled with dulce de leche pear empanadas are the tastiest way to welcome fall. My pear dulce de leche empanadas are melt-in-your-mouth delicious! Complete with juicy pears cooked in a cinnamon and brown sugar wrapped in a flaky dough, they are so good! Why do I love these easy pear empanadas so much? Glad you asked. The first reason is obvious… they taste fantastic!… Read More

Caldo de Camarón

Caldo de camarón is a delicious Mexican shrimp soup made with chile ancho, tomatoes, shrimp, carrots, chayote, onion and El Yucateco habanero chiltepin hot sauce. This Caldo de Camarón recipe is sponsored by El Yucateco. All recipes, images, and opinions are my own. Caldo de Camarón is a flavorful rich soup perfect for any night of the week. My caldo de camarón is quick and easy to prepare, and tastes even better the next day. I’m adding a bit of heat to my caldo with the newest flavor from El Yucateco Habanero Chiltepin Hot Sauce. I like serving my… Read More

Apple Empanadas

Apple empanadas a light, flakey pastry filled with a sweet apple filling are the perfect dessert to welcome fall season. Apples simmered in brown sugar, lemon juice and cinnamon are wrapped in a flaky homemade empanada dough. Baking empanadas is my favorite fall ritual. Everyone at my casita is excited for cooler temperatures; holiday planning begins and fall flavors make their way into the kitchen. I’m so excited to share a new empanadas recipe with you in collaboration with Imperial sugar. All the flavors of fall apples are wrapped in a homemade empanada dough, dusted with sugar, and… Read More